Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the lamb with the salt and pepper. Brown on all sides, about 8 minutes total. Remove to a plate.

Add the onions and cook until softened, about 5 minutes. Return lamb to pot along with the cumin, ginger, cinnamon stick and 1 cup water. Bring to a boil, cover, turn heat down and simmer until lamb is tender, about 1 1/2 hours.

Stir in the apricots, honey and chickpeas; heat through. Adjust seasonings. Spoon over the couscous and sprinkle with the cilantro before serving.